Salmon Pot Pie

14 ingredients
5 steps

Ingredients

  • 12 tbsp butter
  • 2 cups all-purpose flour
  • 2 oz aged Cheddar cheese, grated
  • 1 tbsp fresh chervil, chopped
  • 1 None leek, trimmed, sliced
  • 2 stalks celery, sliced
  • 2.5 oz sugar snap peas
  • 2.5 oz fresh or frozen fava beans
  • 12 oz salmon fillet, skin removed, cut into chunks
  • 2/3 cup milk
  • 2/3 cup heavy cream
  • 2 tbsp fresh dill, chopped
  • 3.5 oz baby spinach
  • None None beaten egg, to glaze

Directions

  1. 1
    Preheat oven to 400°F.
  2. 2
    To make the pastry dough, cut 8 tbsp butter into 1 2/3 cups flour with a pinch of salt. Add cheese and chervil. Add 3 tbsp cold water and mix until just combined. Chill.
  3. 3
    Meanwhile, to make the filling, blanch leek, celery, peas and fava beans in boiling salted water for 5 mins. Drain.
  4. 4
    Cook salmon in remaining butter for 5 mins. Remove from pan and set aside. Add remaining flour and cook for 1 min, stirring. Gradually whisk in milk and cream. Bring to a boil, stirring, until thickened. Add salmon, vegetables, dill and spinach. Season then transfer to a pie dish.
  5. 5
    Roll out pastry and cover top of dish. Brush with egg and bake for 35 mins, until golden brown.

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